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1 Cup fresh Bread Crumbs
2 Cloves Garlic, minced
1 Tablespoon minced fresh Herbs, such as Rosemary, Thyme or Parsley
1/2 teaspoon Salt
Freshly ground Pepper
1 Tablespoon Butter
1 (2-pound) rack of Lamb, bones frenched
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Heat the oven to 475°F. Combine the bread crumbs, garlic, herbs, salt and pepper to taste in a small bowl. Melt the butter in a small skillet over medium-high heat, then add the bread-crumb mixture and cook, stirring until golden brown, about 3 to 4 minutes. Set aside. Season the lamb and place it meaty side up in a small roasting pan. Roast for 10 minutes, them remove it from the oven. Reduce the oven temperature to 375°F. Pat the bread-crumb mixture onto the meaty side of the rack of lamb and return to the oven. Cook until the lamb registers 135°F. on a meat thermometer for medium-rare, about 10 to 15 minutes. Slice into chops and serve.
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